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i'm stephanie

I'm a functional nutritional therapy practitioner, restorative wellness practitioner, certified holistic health coach, and educator. I inspire individuals to take back their health with real food so they can finally get to the root cause of dysfunction and restore wellness within themselves. I reside in Boise, Idaho where I enjoy spending time outdoors, drinking copious amounts of tea, cuddling with cats, and reading good books. 

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Melon Prosciutto Salad with Basil Balsamic Vinaigrette



This melon prosciutto salad is really great for hot summer days because it doesn't require the use of anything heated. As much as I love grilled food in the summer, there are just some days where it's way too hot to even think about grilling. So stay in your air-conditioned kitchen and make this quick salad with a delicious basil balsamic vinaigrette.


Ingredients:

(for the salad)

  • 1 pack of prosciutto

  • 9 slices of cantaloup

  • 1 bag or clamshell of arugula

  • Handful of basil leaves

  • ½ red onion, thinly sliced

(for the dressing)

  • 6 oz. extra virgin olive oil

  • 3 tbsp balsamic vinegar

  • 1 tsp honey

  • 1 clove garlic, minced

  • handful of basil, chopped

  • Salt and pepper to taste


Directions:

  • Place the arugula into a salad serving bowl or divide it up evenly among 3 bowls.

  • Add the onion and basil leaves (if some of the leaves are too large, you may want to tear them).

  • Take your cantaloup slices and wrap one piece of prosciutto around each one.

  • In a small jar, combine the salad dressing ingredients and mix well.

  • Pour the dressing over the salad and enjoy!


This recipe makes 3 servings. Let me know if you give it a try.